Chocolate Crinkles

This is our first christmas in Ahmedabad. Christmas in a new place is always hard for me. It means, beginning all over again with new customs, traditions, piecing everything together, both the old and new. When the season of advent began, I felt pretty low. I had the same feeling when we moved to Germany 4 years ago, so I knew that such feelings were normal. All the pictures of the christmas markets popping up on Facebook made me yearn for the european charm of the season. The only consolation was that I did not miss the harsh season of winter and once we opened our boxes of decoration, our home began to resemble a litte christmas market. 

First week into December began the questions as to when preparations would begin in the kitchen. I was not yet in the mood, not yet ready. Moreover, the kitchen was only fifty percent set up. Boxes were half opened and my utensils and gadgets were waiting patiently for a place to call their own. Last weekend, hubby and I pulled our sleeves together and gave both the kitchen and pantry a make over. And monday, the ball got rolling. 

Living abroad has certainly taught me to think out of the box and look for new recipes to brighten up our platter. When these crinkles popped up on my computer screen, I knew I would bake them. These are so very easy to bake and when they begin to slowly crinkle in the oven, there itself lies the satisfaction that you have done it right. They have turned out to be a complete winner in my entire set of goodies prepared this season. With another day to go before christmas, you can surely whip out a batch or two!

Source: Simply recipes

Ingredients:

• 1 cup unsweetened cocoa powder
• 1 1/2 cups white sugar(see notes)
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup confectioners sugar

Method:

1. In the bowl of an electric mixer with a paddle attachment (or a wooden spoon) beat together the cocoa powder, white sugar and vegetable oil until it comes together into a shiny, gritty black dough.
2. Add the eggs one at a time, mixing for 30 seconds each. Add the vanilla and beat thoroughly.
3. In a separate bowl, sieve together the flour, baking powder and salt. Mix well.  Slowly mix into the chocolate mixture on low speed until just combined. Do not overbeat. 
4. Cover the dough with plastic wrap and chill the dough for 4 hours or overnight.
5. Preheat the oven to 160C(See notes). Line a baking sheet with parchment paper. Place the confectioners sugar in a wide bowl. Take clumps of the chilled dough and roll them into 1 inch sized balls using your hands. Roll the balls in confectioners sugar and place on the baking sheet. 
6. Bake for 10-12 minutes. Allow to cool a minute or two before transferring to a wire rack to cool completely.

Notes:

1. Adjust the amount of sugar according to your liking. We needed it to be a tad sweeter and hence I used 2 cups of sugar. Also, since the sugar available here is pretty thick in size, I gave a whizz in the mixer to make the grains a bit fine(but not powder).
2. No two ovens are the same. Since I am back to my oven of the past which was in storage for 4 years, it has taken me time to get accustomed to it. The above temperature and time is best suited for mine. The crinkles turned out crisp on the outside and chewy like a brownie on the inside.

Vegetable Puffs

One of the reasons I do not see myself making Germany or any of its neighbouring countries as a place to settle down for good is the WINTER. Snow is fine, I can get along with it, the low temperatures, yeah, can live with that too. So what's it that gets me down...................................

it's the definite lack of colour.

And when you add never ending rain, grey skies and bare trees to the picture, it's a sure path to looking grumpy and feeling low. So rather than sit around and brood myself out, I have been spending time in the kitchen a wee bit more than intended. After the cooking, I must be also providing sheer entertainment to my german neighbours with my crazy antics during the photo shoot. Well, a girl's gotta keep herself busy even if it means looking crazy.

Coming back to these vegetable puffs, who would have ever thought that these could be made at home. My memories of the crispy crust with a soft filling of spiced onions, potatoes and peas goes back to the days when mum would thrust a few rupees in my hand and ask me to bring these home on our way back from school/college. On such days, we were a happy lot and couldn't wait to get back home and dig ourselves in. 

When a fellow expat and I were talking about the food we missed so badly, she surprised me by saying that there was puff pastry available and it was good too. The funny part about shopping in Germany is that you've got to know the german terms of your grocery list, else you can simply assume that ingredients are simply unavailable. Thanks to her, I've been preparing these vegetable puffs quite often, more so, whenever I am reminded of home.

Ingredients:

• 2 sheets puff pastry(see notes)

For the filling( for 10-12 rectangular puffs):

• 4 medium sized potatoes
• a fistful of frozen or fresh peas
• a medium sized onion sliced fine
• 1/4 tsp mustard seeds
• 1/2 tsp bafath powder or red chilli powder
• 1/2 tsp turmeric powder
• salt to taste
• 3 tbsps oil

Method:

1. Wash and boil potatoes with skin in sufficient water. Cool them, peel, mash well and keep aside.
2. Slice the onion fine.
3. In a handi/vessel heat the oil.
4. When hot, add the mustard seeds.
5. When they begin to splutter, add the onions and fry well.
6. As the onions turn golden brown, add the chilli/bafath and turmeric powders.
7. Mix well and continue to fry for a minute.
8. Add the boiled and mashed potatoes along with the green peas.
9. Mix well and continue to cook till the peas are cooked(5 to 7 minutes). Keep stirring and avoid the mixture from burning.
10. Switch off and let the mix cool down.
11. Preheat the oven to 220C.
12. Line a baking try with parchment paper.
13. Spread out the pastry sheet on a clean platform.
14. Using a knife or pizza cutter, cut into equal shaped rectangles(see pic above).
15. Place the potato filling in the centre of each rectangle. Do not overcrowd the base.
16. Close or seal the potato filling with the folded flap and seal the edges well(See pic above).
17. Place the puffs neatly in a line on the baking try. Do not keep too close to each other.
18. Place the tray on the middle rack and bake for 10 minutes or till they are golden brown in colour.
19. Remove from oven, let cool(Do not burn your mouth as I did) and have them with a hot cuppa tea.

Notes:

1. Puff Pastry is called BLÄTTERTEIG, available in Edeka, Kupsch, Lidl and Tegut. There are two kinds available, one in the frozen section and the other in the coolers(along with the butter, curd etc). The frozen pastry can be kept upto many months, where as the one in the coolers need to be used within a short period of time. Personally, I prefer the latter.
2. Puff pastry comes in sheets or in different shapes too. It is left to your personal choice as to what you would like to get and how you would like to shape it.
3. You can experiment with the filling. This is a simple recipe which my family likes. You can add minced meat, eggs, vegetables, different kinds of herbs and spices too. Experimentation is the key.